Freshness prolonging smart beverage container

ABSTRACT

The invention is a container for liquids, such as milk, juices and wines, which are subject to spoilage enhanced by contact with air. The container may be partially filled with liquid in a sub-chamber made anaerobic by a divider plate positioned on-the surface of the liquid and fitting sufficiently snugly within the container. The divider plate prevents contact between the beverage and air and thus reduces air-induced spoilage. Various embodiments provide springs and divider pullers to place the divider at the liquid surface, easy pouring and easy cleaning. A significant intended use is prolonging freshness of beverages in environments lacking refrigeration.

FIELD OF THE INVENTION

This invention relates to beverage containers of various sizes for beverages such as milk, juices and wines, and specifically relates to a beverage container in which the contents are kept fresh for longer than the usual time as a result of limiting access for contaminants and oxygen by isolating the beverage from the surrounding air.

BACKGROUND OF THE INVENTION

It is well known that most beverages begin to spoil with time as they stay in a container, particularly container which allows even a small amount of air to come in contact with the beverage. Beverages “become stale” or “become sour”, etc., with time, depending on the type of beverage, temperature and air intrusion. The most familiar example is milk. Milk in a glass left on a kitchen counter begins to spoil after a day or two. Milk in a glass left in a refrigerator also undergoes the same spoilage process but at a slower rate. A principal cause of the spoilage of various beverages, including milk, juices and wines, is bacterial proliferation in the presence of oxygen. As is well known, if oxygen can be made to be absent, the spoilage is minimized. This invention provides an inexpensive container for delaying such spoilage by isolating the air (containing oxygen) from the potable liquid which thereby remains in an oxygen-free, changeable-volume, storage sub-chamber of such container.

The usual technique for delaying spoilage, particularly in milk, is early and constant refrigeration. This is very difficult for some milk users to provide, especially for persons of very limited financial resources and in warmer climates. Such people typically handle the spoilage problem by managing the storage time constraint, either by immediate consumption or by converting the liquid to another form. For example, people either drink milk prior to spoilage or convert the milk to another form such as yogurt, butter or cheese.

The oxygen-minimization technique has led to the previously known food packaging technique of vacuum packing, which is used for numerous food and beverage products. The problem with prior-art vacuum packing methods, however, is that they are essentially designed for single-use packages, and cannot be conveniently used for applications that require easy and repeated opening of the container several times a day.

A prior-art example of the oxygen-minimization technique is the collapsible bag wine container, generally used in the United States for inexpensive wines but already used in Europe for some very fine wines. The volume of the bag diminishes as the wine is used, but there is no air intrusion into the bag and no vacuum.

A disadvantage of such a bag container is that it is essentially single-use, which may be preferred in developed countries but is too expensive for use in less developed countries or even in developed countries for less expensive beverages such as milk and juices.

This invention discloses a class of inexpensive, frequently re-usable beverage containers that are capable of keeping their contents fresher for longer durations by enabling convenient isolation of the oxygen-containing air from the contents.

This invention operates by presenting a simple air-isolating and volume-limiting mechanism in the storage container. A storage container, in the typical embodiment, is effectively divided into two chambers of complementary changeable volumes, with the spoilable liquid closed to replenishment of oxygen even as the remaining volume remains open to the air.

OBJECTS, FEATURES AND ADVANTAGES

The object of the invention is to provide a low-cost and convenient oxygen-depriving method and storage container for storing spoilable beverages for longer durations than when stored in traditional containers open to oxygen and airborne bacteria.

A feature of the invention is the provision of a movable divider between an anaerobic sub-chamber that contains the beverage and a complementary aerobic sub-chamber that contains the air which is thus prevented from coming in contact with the beverage.

In addition to being freshness prolonging, an important advantage of the disclosed beverage container is its low cost. A great number of people, particularly those who cannot afford refrigeration, simply cannot afford to frequently purchase a complex container. Even when people have such a container, there may also be a problem of cleaning and maintenance between usages. Accordingly, it is desirable that a container to retard spoilage by oxygen deprivation be cheap, long-lasting and easy to clean.

A significant benefit of the invention results from the fact that spoilage can sometimes be life-threatening. One of the major causes of death among very poor people, particularly children, is dehydration by diarrhea spread by various bacteria. Such bacteria thrive in milk, and even in water, where dissolved oxygen and small amounts of nutrients are present. In heavy concentrations, such bacteria may cause diarrhea, with dehydration leading in some children to death.

An advantage of the disclosed method and device is that it is very inexpensive and can be afforded by disadvantage people, can be easily and repeatedly used, and can be easily kept clear of spoiling mechanisms between uses.

Another advantage is that the air removal can be done quickly, conveniently and repeatedly, to enable repeated opening and closing of the container as the beverage is consumed.

Still another advantage of the invention is that it requires no replacement of parts for subsequent usage.

Other objects, features and advantages, will be apparent to those skilled in the container art, as explained in the following text and drawings and as claimed in the following claims.

FIGURES

FIG. 1 is a diagram of the invention, showing a stylized cutaway elevation view of a preferred embodiment.

FIG. 2 is a cutaway elevation view of a coil-spring & divider-puller embodiment.

FIG. 3 is an elevation view of an accordion-spring & divider-puller embodiment.

FIG. 4 is a tilted cutaway elevation view of a lockable, springless divider-puller embodiment, showing details of pouring.

FIG. 5 is a stylized elevation view of a dual divider puller embodiment.

FIG. 6 is a stylized elevation view of a spring & divider puller embodiment useful for discussing variations for the divider puller.

FIG. 7 is a cutaway elevation view of a springless embodiment useful for discussing variations such as a folding divider-puller. This figure shows how the divider-puller may be self-storing when folded as shown.

FIG. 8 shows another springless alternative with a divider-puller and a flexible sealing ring on the divider.

FIG. 9 shows a detail of the embodiment of FIG. 8 as air is being expelled past the flexible sealing ring on the divider.

FIG. 10 shows a detail of the embodiment of FIG. 8 as the divider-puller is pulled up for dispensing the beverage.

FIG. 11 shows another preferred embodiment featuring an air-isolating lid. In this alternative, a sliding or locking lid can be pushed down to make a limited adjustment to the volume of the anaerobic sub-chamber. The lid can alternatively be rotated on screw threads, around and effectively up or down, for selective access to the pour spout hole for pouring, or removed for cleaning.

FIG. 12 illustrates a technique for sealing the sub-chamber divider, between the anaerobic sub-chamber and the aerobic sub-chamber, with a barrier-sealing O-ring.

FIG. 13 illustrates an embodiment of the invention for a container with a narrow opening, such as a wine bottle, in which a collapsible divider can be inserted while folded and then unfolded to provide isolation between the beverage and the air.

PREFERRED EMBODIMENTS OF THE INVENTION

FIG. 1 shows a simple embodiment of the invention. The beverage container 1 is made of a common material, as similar containers are made presently, such as paper, waxed paper, plastic, or metal. The beverage 2 is in an anaerobic sub-chamber, and rests by gravity at the bottom of the container 1 while the container is kept upright. A divider plate 3 rests on the top surface 4 of the beverage, as positioned by divider puller 5. The divider plate 3 may be made of the same material as the container 1 inner walls, stiffened as necessary by some means such as slightly greater thickness or ribs. The size and configuration of the divider plate 3 is appropriate to cover the entire top surface 4 of the beverage 2. This completes the anaerobic sub-chamber, holding beverage 2 in place with zero or very limited contact with air.

The divider puller 5 is connected to the divider plate 3, preferably at the central axis position to distribute support. The divider puller 5 is able to move (slide) through an air-sealed divider puller aperture 6 in the upper plate (ceiling) of the container 1. In the preferred embodiment, the aerobic chamber is completed by the divider 3. The ceiling 1 a of the chamber 1 supports one end of a divider plate spring 7, which provides a gentle push to keep the divider plate 3 down and in contact with the top surface 4 of the milk. Thus, as shown in FIG. 1, there is no air in contact with the beverage 2. This substantially prolongs the freshness of the beverage 2 because no oxidation takes place. The beverage stored in this manner will have an extended storage life, somewhat as if it had been vacuum packed. This technique is simpler and more economical than vacuum packing, particularly for frequent use.

To enable the container 1 for pouring the beverage, one simply pulls the divider puller 5 up to make available a pouring spout 8. After the desired volume of beverage 2 has been poured, the divider puller 5 is released and the divider plate 3 returns to the relocated surface 4 of beverage 2. Thus the divider plate spring 7 re-establishes the isolation between the anaerobic sub-chamber and the air above it for the altered volume of beverage 2.

The illustration of the invention in FIG. 1 is primarily for discussion. A simple object such as a container with a square, rectangular or circular cross-section can be designed in innumerable ways, with a wide variety of constituent elements. Some of these are illustrated in the following figures and discussed in the following paragraphs. These variations, and hundreds, perhaps thousands more, are possible while fundamentally employing the core concepts of the variable anaerobic/aerobic dual sub-chamber method of the invention. The method is to store an amount of beverage in the variable-volume anaerobic chamber formed by the divider, the container walls, and the bottom of the container, for storage and transport with reduced spoilage as a result of oxygen deprivation. Of course, milk and many other liquids can be stored in this manner. We may use the term “cylinder” is used in its broadest sense, to encompass various polygonal cross-section configurations as well as the ultimate polygonal cross-section, the circle. The important relationship is the closure of the cylinder wall by the divider plate 3 at various positions, to enclose a variable volume anaerobic sub-chamber full of beverage.

FIG. 2 shows, as an alternative, that the divider spring 11 may be contacted directly to the ceiling plate la of container 1 at connection 10. FIG. 2 also shows the divider spring as coil spring 11, located off-axis.

FIG. 3 shows an off-axis location of divider spring, in the form of an accordion-like flat folded spring 12, which also moves divider 3 in position for pouring from pouring hole 8.

FIG. 4 shows how the divider 3 is retracted out of the way for pouring. The divider 3 may also be held up by hand, using divider puller 5, or can be locked in the full-up pouring position by a threaded screw or indent. Divider 3 can be equipped with a weight or inherent mass to bring it down to the surface 4 of the milk by gravity, but this requires that the container be kept upright. Divider 3 may also be configured as a short cylinder to keep it from tilting or binding. Divider 3 is preferably of material and dimensions chosen so that it slides along the inner surface of the container 1 with a reasonably good air seal, but without any grinding edges which might cause debris which might be harmful.

FIG. 5 shows a dual-puller embodiment without any springs. Divider pullers 5 enable moving the divider plate 3 up and down without risk of it becoming slanted.

FIG. 6 shows a variant in which the divider 3 is urged toward the beverage surface by an on-axis divider spring position. Divider puller 5 may be self-storing by being self-extending by a configuration of coaxial threaded rod and mating cylinder.

FIG. 7 shows a way of making the divider puller 5 self-storing, by equipping it with a hinge 14. The top portion 13 of divider puller 5 folds out of the way next to the top of the container 1, as shown, or can slip through the opening bushing to rest within the container 1.

FIGS. 8-12 show a spring-less technique for sealing the divider 3 to the inside surfaces of the container 1, using a flexible sealing ring 15. In FIGS. 8-12, the sealing ring is mounted as a polymer trim ring 15. The polymer trim ring 15 is preferably much like a piston ring in an automobile engine, except that here the polymer trim ring is much like a plastic strip and should be configured to bend slightly as it is caused to slip up and down, to keep the anaerobic sub-chamber sealed at the surface 4 of beverage 2. The polymer trim ring 15 may also be an 0-ring 17, fitted onto a channel around a thickened divider, as shown in FIG. 12.

FIG. 11 shows a removable cap 16. Cap 16 closes the container, or may be opened to permit access for cleaning. The cap 16 can be positioned at various heights by threads as shown, or a pressure fit, to lock at a selected height. The divider puller 5 may also be adjustable within the cap 16, so as to reach the surface 4 of the beverage. The cap 16 may be raised so as to clear pouring hole 8, and the divider 3 can then be raised to a position above the pouring hole 8. The screw cap 16 can be unscrewed for cleaning the entire device, and can adjust the volume of the anaerobic sub-chamber both by being screwed down and also by being screwed into or out of divider puller 5.

FIG. 12 shows detail A of FIG. 11. The seal shown is O-ring 17.

Note that a lid such as lid 16 in FIG. 11 may be used with any of the embodiments. Note also that the container of this invention is designed to “fail soft.” A snug seal at the sealing strip or the O-ring is preferred, consistent with easy insertion into the cylinder. The snug seal, however, may break or be lost. The snug seal will be replaced by a thin gap. Even so, the airflow into the anaerobic sub-chamber containing the beverage will continue to be minimal, and spoilage will continue to be delayed.

FIG. 13 shows a bottle 20 as the container, with a collapsible divider baffle 21 that can be inserted into the bottle neck while collapsed or folded and deployed inside the bottle. The divider baffle 21 is opened automatically or manually from outside the bottle and emplaced at the surface of the liquid by unfolding. In the preferred embodiment, the divider baffle is positioned on a puller 22 which is in the form of a tube having an inner wire 23 which in turn controls the opening and closing of the collapsible divider baffle 21. The bottle may be sealed if desired, by a type of closure, of which a cork as an example is shown. With the closure removed, the puller 22 can manipulate the collapsible divider baffle for insertion and deployment, or, alternatively, for collapsing and removing the divider baffle 21 along with the puller 22.

Note that the container according to the invention, while robust, is subject to loss or breakage of parts when marketed for rough usage in camping or in disadvantaged geographical areas. Certain parts may be unavailable, so the container is designed to operate with somewhat-reduced effectiveness even if a part is damaged, or if a part is missing or replaced by an ineffective substitute part. Seals such as strips or rings, for example, may break or be lost. Replacements may be more or less ineffective, but the entire device will still be mostly able to preserve the beverage better than would an ordinary container. Note also that the device has certain capability as a field refrigerator. The aerobic upper sub-chamber may be filled with ice chips, and serve quite well. Assuming a reasonable seal at the divider, the upper sub-chamber may even be filled with cold water, also with a favorable result.

Method of Prolonging Freshness of a Beverage

According to this invention, the method to prolong the freshness of a beverage comprises the following key steps. (We emphasize that since the specific design of a beverage container according to the invention may have hundreds or thousands of variations, the specific details of various steps in the method may also likewise have numerous variations.)

(a) Provide a movable divider means in the beverage container such that for any given volume of beverage in the container, the divider means can be guided down to come in contact with the surface of the beverage;

(b) on the rim of the divider means, provide a flexible or rigid sealing ring so as to prevent the beverage and air from going from one side of the divider to the other;

(c) pull the divider means up so as to enable the beverage to pour out from an opening;

(d) upon pouring out the desired amount of the beverage, slide the divider means down so as to contact the surface of the beverage.

(e) As an alternative method, provide urging means, such as a gentle spring, on the divider means so as to enable it, after a desired amount of beverage has been dispensed, to move automatically down to return into contact with the surface of the beverage. 

1. A method for storing and transporting a variable amount of potable liquid, which: liquid is subject to oxygen-induced spoilage, comprising the following steps: a) providing a container having a first chamber and a second chamber, at least the first chamber having a portion with a common cross-section so as to present a smoothly variable volume as a function of placement of a divider, dimensionally related to such cross-section of such first chamber, which divider effectively closes a liquid at its surface within such first chamber, to provide anaerobic characteristics to a first sub-chamber of such first chamber at a fill level for an enclosed volume of such potable liquid; b) providing such a dimensionally-related divider; c) placing a quantity of such potable liquid in said first sub-chamber of such container up to an unspecified fill level defined by the surface of such potable liquid; d) placing such dimensionally-related divider in such first chamber at the surface of such liquid to provide anaerobic characteristics to such first sub-chamber, which may temporarily be referred to as “anaerobic sub-chamber;” and e) allowing time for storage and transport of such liquid in such anaerobic sub-chamber; whereby such liquid has reduced spoilage as a function of oxygen deprivation.
 2. A method for storing and transporting a liquid subject to oxygen-accelerated spoilage, according to claim 1, wherein step (d) comprises the function of locking such divider in place to maintain such potable liquid in said anaerobic sub-chamber.
 3. A method for storing and transporting a liquid subject to oxygen-accelerated spoilage, according to claim 1, wherein: such stored liquid is milk.
 4. A method for storing and transporting a liquid subject to oxygen-accelerated spoilage, according to claim 1, wherein: such stored liquid is a fruit/vegetable juice.
 5. A method for storing and transporting a liquid subject to oxygen-accelerated spoilage, according to claim 1, wherein: such stored liquid is a wine.
 6. A method for storing and transporting a liquid subject to oxygen-induced spoilage, comprising the following steps: a) providing a container having a first chamber and a second chamber, at least the first chamber having a cylindrical portion (of any cross-section, such as round or polygonal) so as to present a smoothly variable volume as a function of placement of a divider, dimensionally related to such cylindrical portion of such first chamber, which divider effectively closes a liquid at its surface within such cylinder, to provide anaerobic characteristics to such first chamber at a fill level for an enclosed liquid; b) placing such liquid in such container up to an unspecified fill level defined by the top surface of such liquid; c) placing a dimensionally-related divider in such first chamber at the surface of such liquid to provide anaerobic characteristics to such first chamber at such fill level, which may temporarily be referred to as “anaerobic sub-chamber;” d) allowing time for storage and transport of such liquid in such anaerobic sub-chamber; e) altering the volume of such liquid; and f) repeating steps c and d; whereby such liquid has spoilage reduced as a function of oxygen deprivation.
 7. A method for storing and transporting a liquid subject to oxygen-induced spoilage, according to claim 6, wherein step (c) additionally comprises the function of locking such divider in place to maintain such potable liquid in said anaerobic sub-chamber and said step (f) additionally comprises the function of unlocking said divider.
 8. A method for storing and transporting a variable amount of potable liquid, which liquid is subject to oxygen-induced spoilage, comprising the following steps: a) providing a container having a first chamber and a second chamber, at least the first chamber having a portion with a common cross-section so as to present a smoothly variable volume as a function of placement of a divider, dimensionally related to such cross-section of such first chamber, which divider effectively closes a liquid at its surface within such first chamber, to provide anaerobic characteristics to a first sub-chamber of such first chamber at a fill level for an enclosed volume of such potable liquid; b) providing such a dimensionally-related divider; c) placing a quantity of such potable liquid in said first sub-chamber of such container up to an unspecified fill level defined by the surface of such potable liquid; d) placing such dimensionally-related divider in such first chamber in a manner to provide at least partial air pressure support above the surface of such potable liquid, with selective slow leakage of air but not potable liquid remaining in such first sub-chamber to provide final anaerobic characteristics to such first sub-chamber, which may temporarily be referred to subsequently as “anaerobic sub-chamber;” and e) allowing time for storage and transport of such potable liquid in such anaerobic sub-chamber; whereby such potable liquid has reduced spoilage as a function of oxygen deprivation.
 9. A method for storing and transporting a liquid subject to oxygen-induced spoilage, according to claim 8, wherein in step (d) selective slow leakage of air involves a valve selectively sealed by flotation of such potable liquid but not sealed by flotation on air.
 10. A method for storing and transporting a beverage, characterized by the following steps: Step (a): providing an extended chamber with a sealed bottom and extended walls having a beverage chamber which is dividable into two vertically adjacent and variable-volume sub-chambers having a common closed-figure cross-section; Step (b): filling a first portion of such extended chamber with fresh beverage, up to a beverage surface; Step (c): providing a divider configured with such common closed-figure cross-section; Step (d): emplacing such divider in said extended chamber at such beverage surface to confine a first volume of beverage in an airless first sub-chamber which may be identified as “anaerobic sub-chamber, ” and to provide a second sub-chamber which may be identified as “aerobic sub-chamber,” adjacent to said anaerobic sub-chamber; whereby such confined beverage volume is subject to an enhanced spoilage-free storage and transport interval resulting from oxygen deprivation.
 11. A method for storing and transporting milk, according to claim 10, further characterized by: Step e) locking such divider in place prior to storage and transport.
 12. A container for retarding spoilage of a stored liquid, characterized by a) a chamber having a significant inner volume of a fixed cross-section, divisible into at least two adjacent sub-chambers, each having essentially the same cross-sectional configuration; b) divider means, also having essentially the same cross-sectional configuration, for partitioning said chamber into at least a first anaerobic sub-chamber and at least a first aerobic sub-chamber; c) divider positioning means, providing adjustment mechanism to said divider means so as to form a baffle between said first anaerobic sub-chamber and said first aerobic sub-chamber; whereby a spoilable liquid may be temporarily stored in said first anaerobic sub-chamber, subjected to a limited-volume spoilage-retarding environment with reduced exposure to a spoilage-causing agent.
 13. A container according to claim 12, further characterized in that: said adjacent sub-chambers together form a cylindrical chamber with a commonly dimensioned cross-section to accept movement of said divider means to enclose a spoilable fluid in an anaerobic sub-chamber separated by said divider from air in the adjacent anaerobic sub-chamber dimensioned in response to volume of such liquid.
 14. A container according to claim 12, further characterized in that: said divider means comprises a cross-sectional divider plate subject to placement retaining contact with the surface of a liquid enclosed in such anaerobic sub-chamber.
 15. A container according to claim 12, further characterized in that: said divider means comprises a cross-sectional divider plate subject to placement retaining contact with the surface of a liquid enclosed in such anaerobic sub-chamber, and also retaining contact with walls of such container.
 16. A container according to claim 15, further characterized in that: said divider means comprises a cross-sectional divider plate with peripheral wiper means, said divider means being subject to placement retaining contact with the surface of such liquid enclosed in such anaerobic sub-chamber, and also retaining contact with walls of such container.
 17. A container according to claim 16, further characterized in that: said divider means comprises wiping means selected from an 0-ring, and a flat flexible peripheral wiping ring.
 18. A container according to claim 15, further characterized in that: such placement retaining contact with the surface of a liquid enclosed in such anaerobic sub-chamber is surface-to-surface.
 19. A container according to claim 18, further characterized in that: such placement retaining contact with the surface of a liquid enclosed in such anaerobic sub-chamber is surface-to-surface with said divider plate means being configured as a short cylinder, fitting within the longer cylinder of such container, to maintain a perpendicular attitude with respect to the vertical wall of such container.
 20. A container according to claim 12, further characterized in that: said divider plate means comprises grasping means.
 21. A container according to claim 20, further characterized in that: said grasping means comprises one of a ring, a stub, or an internally-facing extension near the top of the short cylinder of said divider plate means.
 22. A container according to claim 14, further characterized in that: said placement retaining contact with the surface of a liquid enclosed in such anaerobic sub-chamber is surface-to-surface with said divider plate being configured as a short three-dimensional item fitting closely slidable within the longer dimension of such container.
 23. A container according to claim 12, further characterized in that: said divider means comprises a divider plate, cross-sectionally matched to such container interior, and further comprises urging means, to urge said divider plate into continuous contact with the surface of a liquid enclosed in such anaerobic sub-chamber.
 24. A container according to claim 23, further characterized in that: said urging means is at least one of an accordion spring, a coil spring, and a divider-puller.
 25. A container according to claim 23, further characterized in that: said urging means includes at least one pushrod,: and said container comprises a top surface member equipped with a divider-puller control collar.
 26. A container according to claim 25, further characterized in that: said pushrod is equipped with an elbow means dimensioned to pass upward through said divider puller control collar and fold down for self-storage.
 27. A container according to claim 26, further characterized in that: said divider puller is equipped with adjustment means dimensioned to pass downward through said divider means for self-storage partially within said anaerobic sub-chamber.
 28. A container according to claim 12, further characterized by a pouring opening and a container lid movable to cover or uncover said pouring opening.
 29. A container according to claim 12, further characterized in that it is configured with a first cylinder portion, appropriate for cooperating with said divider means with limited range of motion to form an anaerobic sub-chamber with a divider means positionable manually at a range of positions, alternatively positionable to float on the surface of a liquid to form a semi-anaerobic sub-chamber, and alternatively positionable to allow pouring.
 30. The method of prolonging the freshness of a beverage comprising the following steps: (a) Providing a movable divider means in the beverage container such that for any given volume of beverage in the container, the divider means can be guided down to come in contact with the surface of the beverage; (b) Providing a flexible or rigid sealing ring on the rim of the divider means so as to prevent the beverage and air from going from one side of the divider to the other; (c) Pulling the divider means up so as to enable the beverage to pour out from an opening; (d) Upon pouring out the desired amount of the beverage, sliding the divider means down so as to contact the surface of the beverage.
 31. The method of prolonging the freshness of a beverage according to claim 30, comprising the following additional step: (e) Providing urging means, such as a gentle spring, on the divider means so as to enable it, after a desired amount of beverage has been dispensed, to move automatically down to return into contact with the surface of the beverage.
 32. A method for storing and transporting beverages, characterized by the following steps: Step (a): providing a neck-extended chamber, with a sealed bottom and extended walls, which is dividable into two adjacent, variable-volume sub-chambers having a common cross-section; Step (b): filling a first portion of such extended chamber with liquid, up to a liquid surface; Step (c): providing a divider that is configurable selectively to a folded configuration of minimal cross-section to fit through such neck, and expandable to such common cross-section; Step (d): emplacing such divider in said extended chamber at such liquid surface to confine a first volume of liquid in an airless first sub-chamber which may be identified as “anaerobic sub-chamber,” and to provide a second sub-chamber which may be identified as “aerobic sub-chamber,” adjacent to said anaerobic sub-chamber; whereby such confined liquid volume is subject to an reduce spoilage-rate storage and longer transport interval resulting from air deprivation.
 33. A container for retarding spoilage of a stored liquid, characterized by: a) a chamber having a significant inner volume of a fixed cross-section, divisible into at least two adjacent sub-chambers, each having essentially the same cross-sectional configuration, and having a neck opening of a smaller cross-section that that of said sub-chambers; b) divider means, also having essentially the same cross-sectional configuration, for partitioning said chamber into at least a first anaerobic sub-chamber and at least a first aerobic sub-chamber; c) divider positioning means, providing adjustment mechanism to said divider means so as to form a baffle between said first anaerobic sub-chamber and said first aerobic sub-chamber; whereby a spoilable liquid may be temporarily stored in said first anaerobic sub-chamber, subjected to a limited-volume spoilage-retarding environment due to reduced exposure to air.
 34. A container according to claim 33, further characterized in that: said chamber (a) is in a baffle-in-bottle configuration with an inlet significantly smaller than the bulk of said chamber; said divider means (b) has a variable configuration foldable to fit through the inlet of said chamber when folded and deployable as unfolded to serve as divider means; and said divider positioning means (c) serves to control both positioning and folding/unfolding and to form such baffle selectively. 